New Orleans Gumbo Recipe

So, I've been to New Orleans. I've tasted the gumbo, among other things. And I can say my life, stomach and taste buds have changed forever. In short, this place has damn good food. I never had so much deliciously fried and fatty food in my whole life. I could seriously, seriously move down there just to eat and be merry (and fat as a cow, most likely).

Of course, after my week long stint, I want to bring a little bit of "Nawlins" home. I shopped around for the usual gift shop souvenirs: a fleur-de-lis Christmas ornament, a "someone who loves me went to New Orleans and bought me this magnet" magnet, a Mardi Gras mask. And because I like to cook, I was looking for a good traditional New Orleans cook book, but, after numerous nights out on Bourbon and French Streets (let's just say we had a LOT of fun - ha, ha!), I was broke. So, I settled for potholders with recipes on them, including gumbo.

If you haven't guessed already, not exactly the best place to get a recipe. I tried the recipe as written and it just ended up like crap. But after careful consideration and a few test runs, I finally created a recipe worthy of authentic, born-and-raised New Orleans taste buds. And now I'm sharing with you. Happy Mardi Gras!

Serves 10-12. Total time: about 1 hour

1 cup margarine
1 rib celery, diced
1 large onion, diced
1/2 green bell pepper, diced
1/2 lb smoked ham, diced
1 ½ lbs raw shrimp (medium 31-50 count, peeled and deveined, tails removed)
1 lb lump crab meat
1/3 lb andouille sausage (cut into half inch pieces and browned slightly)
3/4 gallon seafood or chicken stock
1/2 cup flour
2 sprigs fresh parsley, finely chopped
6 garlic cloves, finely chopped
3 bay leaves
1 ½ teaspoon filé powder (or Cajun or Creole spice)
1/2 teaspoon hot sauce
Salt and pepper

In a large soup pot, melt margarine then add celery, onion, green pepper, and garlic and sauté. Let simmer for about 15mins and periodically add flour and stir for another 15mins. On medium heat add stock and bay leaves and simmer for 20mins. Add crab, ham, and andouille sausage. Cook for 30mins and bring to a boil. Add shrimp, and salt and pepper to taste. Let boil again, then add filé powder (or Cajun or Creole spice), parsley, and hot sauce. Serve over white rice. Remove bay leaves before serving